3 cloves garlic, chopped
7 cups vegetable broth
1/2 tsp crushed red pepper flakes
kosher salt
1 lb angel hair pasta
1 15.5 oz can chickpeas, drained and rinsed
1 cup flat-leaf parsley, chopped
1/4 cup unsalted roasted almonds, chopped
1/2 cup grated Parmesan
1) Heat the oil in a large saucepan over medium-high heat.
2) Stir in the garlic and cook for 1 minute. Add the broth, red pepper, and 3/4 teaspoon salt and bring to a boil.
3) Add the pasta and cook, stirring, until the broth is nearly absorbed and the pasta is al dente, about 6 minutes. Stir in the chickpeas and parsley.
4) Divide among individual bowls and top with the almonds and Parmesan.
Review: This was pretty tasty. I used slivered, blanched almonds and toasted those, which was yummy. I do believe 6 cups of broth is all that is needed, as I had quite a bit of a soup at the bottom of my pot. It had a nice savory flavor that isn’t typical of pasta.
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